• KOREAN JOURNAL OF CROP SCIENCE
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• v.61 no.1
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• pp.64-69
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• 2016

This study was conducted to develop a fast and efficient screening method to determine the quantity of fatty acid in peanut oil for high oleate breeding program. A total of 329 peanut samples were used in this study, 227 of which were considered in the calibration equation development and 102 were utilized for validation, using near infrared reflectance spectroscopy (NIRS). The NIRS equations for all the seven fatty acids had low standard error of calibration (SEC) values, while high R2 values of 0.983 and 0.991 were obtained for oleic and linoleic acids, respectively in the calibration equation. Furthermore, the predicted means of the two main fatty acids in the calibration equation were very similar to the means based on gas chromatography (GC) analysis, ranging from 36.7 to 77.1% for oleic acid and 7.1 to 42.7% for linoleic acid. Based on the standard error of prediction (SEP), bias values, and $R^2$ statistics, the NIRS fatty acid equations were accurately predicted the concentrations of oleic and linoleic acids of the validation sample set. These results suggest that NIRS equations of oleic and linoleic acid can be used as a rapid mass screening method for fatty acid content analysis in peanut breeding program.

• Applied Chemistry for Engineering
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• v.8 no.6
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• pp.881-885
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• 1997

The solubilizing capacity of GL-12, LAS, SLES aqueous solutions and that of mixed surfactant systems were studied using sudan III, which is oil-siluble dye. The solubilizing capacity of mixed surfactant systems was greatly influenced by the mixing ratios. Generally, the solubilizing capacity increased as the composition of GL-12 in the mixed systems increased. From the effect of NaCl on the solubilizing capacity, it was found that the solubilizate is located near the palisade layer in the GL-12/LAS system, and the solubilizate is located inside the micellar core in the GL-12/SLES mixed system. These differences in the location of slubilizate inside micelles result from the difference of molecular structure between LAS and SLES.

• Applied Chemistry for Engineering
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• v.25 no.6
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• pp.553-558
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• 2014

Microalgae are a promising alternative feedstock for biodiesel production because their growth rates and oil contents are higher than those of conventional energy crops. Microalgal lipid is mainly triacylglyceride that can be converted to biodiesel as fatty acid methyl esters through trans-esterification. In this paper, the influence of several important lipid inducing factors such as nutrient limitation and changes in salinity and metallic components in microalgae and their potential strategies to be used for biodiesel production are reviewed. Depending upon strains/species that we use, microalgae react to stresses by producing different amount of triacylglyceride and/or by altering their fatty acids composition. Although the most widely applied method is the nitrogen starvation, other potential factors, including nutrient surplus conditions and changes in salinity, pH, temperature and metal concentrations, should be considered to increase biodiesel productivity.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.5
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• pp.569-577
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• 1996

This experiment was conducted to investigate the effects of water potential by PEG treatment on germination and quantitative changes of seed storage reserves of soybean [Glycine max (L.) Merr.], peanut(Arachjs hypogaea L.) and corn(Zea may L.). Water potential of PEG(M.W. 10, 000) solution as germination media was 0.0, -0.2, and -0.5MPa. The highest moisture uptake rate was found in soybean seedlings among three crops. Moisture content of seedlings of three crops was decreased at -0.5MPa treatment and seedling length was delayed with water potential decrement. As water potential decreased, decreasing rate of protein content of the seedlings compared to seeds was declined in soybean and peanut. Decreasing rate of starch content of the seedlings was decreased in corn at -0.5MPa treatment. Increasing rate of sugar content of the seedlings was markedly decreased at -0.5MPa treatment in all crops. The results of this experiment showed that availability of moisture and synthesis of sugar for seed germination were influenced below -0.5MPa water potential in three crops.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.95-106
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• 2002

Soybean is one of the most important sources of protein and oil in the world. Recently, emphasis has been laid on the chemical composition of soybean seeds for the processing soybean foods. Improvement of soybean components has been expected to improve food-processing quality for the processed soybean products such as soymilk and various edible ingredients as well as fur the traditional soyfoods. In Korea, soybean breeding research programmes have been focused on the quality of the products derived from soybean with yield stability, and some new modified soybean varieties haying good food-processing quality were developed recently. So the efforts of establishing standard and standardization of products in soybean are important. Three main categories should be considered in view of soybean seed quality; the marketing value such as grain size, shape, and appearance; the eating and processing value such as dehulled ratio, water absorption rate, and benny flavor; the nutritional value such as protein, lipid, and carbohydrate contents. And the new frontiers in research are looking at the functional nutrients in soybeans and how to improve them. In case marketing value, mainly the appearance is evaluated, therefore, each country has an application of standard related to quality. Each determination of standard class, heat-damaged kernels, splits, and soybeans of other colors is made on the basis of the grain when free from foreign materials. But processing value and nutritional value for standardization were not studied in detail till now. In addition, soybean has potential roles in the prevention and treatment of chronic diseases, most notably cancer, osteoporosis, and heart disease. The functional nutrients include a protease inhibitor, phytic acid, saponins, and isoflavones, etc.. It is believed that standardization of soybean quality should perform to overcome the difficulties, relatively high price of domestic soybean products has weakened the competitive power, in the market related to WTO. So, we should focus on further research into the evaluation and establishment of quality-standard in soybean.

• KSBB Journal
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• v.22 no.4
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• pp.239-243
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• 2007

A method of forming agar microcapsule with fibroin coating was developed in this report. The capsules were prepared from a W/O emulsion of hot agar in mineral oil and were subsequently coated by fibroin. The capsules were harvested as precipitated aggregates, which can be dispersed in an aqueous media. The diameter of the microcapsule was less than $10{\mu}m$ by microscopic observation and 90% of them were between $1.32{\mu}m\;and\;6.0{\mu}m$. The structure of the aggregates and their dispersed microspheres were investigated by scanning electron microscope. Confocal microscopy was applied to visualize the core-shell structure of the agar microcapsule with fibroin coating. Thermogravimetric analysis (TGA) measured their composition to be agar 51.2%, fibroin 13.8%, Span 80 1.4% by weight.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.41 no.3
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• pp.201-208
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• 2015

Organogels are semi-solid systems that consist of an apolar solvent as the liquid phase within a three-dimensional networked structure. In this study, we developed a stable and skin penetration-enhanced Lecithin Organogel (LO) containing genistein, which is one of the poorly soluble active ingredients in both polar and apolar phase. After screening of various components (type of gelators, organic and aqueous phase), hydrogenated lecithin (HL), sunflower oil (SO), dipropylene glycol (DPG), and polyethylene glycol (PEG) were mainly used in this formulation. Phase ternary diagram was employed for optimization of the composition in the LO. The formulated LO were evaluated for its organoleptic characteristics, stability, pH, rheology, phase transition temperatures, microscopic analysis and skin penetration. The optimized stable LO system can be utilized as an effective and stable cosmetic formulation that can carry poorly soluble active ingredients at high concentration for topical dermal delivery.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.20 no.9
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• pp.590-598
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• 2008

In this study, performance of R170/R290 mixtures is measured on a heat pump bench tester in an attempt to substitute R22. The bench tester is equipped with a commercial hermetic rotary compressor providing a nominal capacity of 3.5kW. All tests are conducted under the summer cooling and winter heating conditions of $7/45^{\circ}C$ and $-7/41^{\circ}C$ in the evaporator and condenser respectively. During the tests, the composition of R170 is varied from 0 to 10% with an interval of 2%. Test results show that the coefficient of performance (COP) and capacity of R290 are up to 15.4% higher and 7.5% lower than those of R22 for both conditions respectively. For R170/R290 mixture, the COP decreases and the capacity increases with an increase in the amount of R170. The mixture of 4%R170/96%R290 shows the similar capacity and COP as those of R22. For the mixture, the compressor discharge temperature is $16{\sim}30^{\circ}C$ lower than that of R22. There is no problem with mineral oil since the mixture is mainly composed of hydrocarbons. The amount of charge is reduced up to 58% as compared to R22. Overall, R170/R290 mixture is a good long term 'drop-in' candidate to replace R22 in residential air-conditioners and heat pumps.

• Food Science of Animal Resources
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• v.34 no.3
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• pp.316-324
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• 2014

Milk fat is an important food component, and plays a significant role in the economics, functional nutrition, and chemical properties of dairy products. Dairy products also contain nutritional resources and essential fatty acids (FAs). Because of the increasing demand for dairy products, milk fat is a common target in economic fraud. Specifically, milk fat is often replaced with cheaper or readily available vegetable oils or animal fats. In this study, a method for the discrimination of milk fat was developed, using FAs profiles, and triacylglycerols (TGs) profiles. A total of 11 samples were evaluated: four milk fats (MK), four vegetable oils (VG), two pork lards (PL), and one beef tallow (BT). Gas chromathgraphy analysis were performed, to monitor the FAs content and TGs composition in MK, VG, PL, and BT. The result showed that qualitative determination of the MK of samples adulterated with different vegetable oils and animal fats was possible by a visual comparision of FAs, using C14:0, C16:0, C18:1n9c, C18:0, and C18:2n6c, and of TGs, using C36, C38, C40, C50, C52, and C54 profiles. Overall, the objective of this study was to evaluate the potential of the use of FAs and TGs in the detection of adulterated milk fat, and accordingly characterize the samples by the adulterant oil source, and level of adulteration. Also, based on this preliminary investigation, the usefulness of this approach could be tested for other oils in the future.

• Food Science of Animal Resources
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• v.39 no.6
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• pp.953-965
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• 2019

In this study, the Opuntia humifusa f. jeollaensis (Wanggasi-Chunnyuncho) fruit (WCF) was used as a source of viscous dietary fiber and color pigmentation in sausage production to improve quality characteristics, including cooking loss and emulsion stability. Control and treatment sausages were formulated with 0%, 1%, 5%, and 10% WCF powder, respectively, and the following quality measures were investigated: general composition, fiber content, cooking loss, emulsion stability, chromaticity, pH, texture, and sensory properties. The moisture, dietary fiber, and ash contents showed increasing trends (all p<0.05) with increasing concentrations of fruit powder. Conversely, crude protein and crude fat contents exhibited decreasing trends with increasing fruit powder concentrations (p<0.05). Moreover, both the moisture and dietary fiber contents affected cooking loss, water retention capacity, and the sausage texture, causing the cooking loss to decrease, while the water and oil retention capacity increased (p<0.05) with increasing concentrations of WCF powder. Furthermore, hardness exhibited a significant decreasing trend as the concentration of WCF powder increased (p<0.05). This finding suggested that both dietary fiber and viscous materials, along with the protein and moisture content, affected the product hardness. In addition, sensory evaluation of the WCF powder groups showed better results than did the control group, and the strongest results obtained for the group containing 5% fruit powder (p<0.05). Therefore, this study suggests that WCF powder improves the quality of emulsified sausages and can potentially be applied as a naturally-derived additive.